Flavor in processing new oat foods

Cereal Foods World

Volumn 56, Issue 1, 2011, Pages 21-26

  Heinio R L ^a   Kaukovirta Norja, A ^a   Poutanen, K ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 79951730469     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-56-1-0021     Document Type: Article

References (50)

1. Arvola, A., Lähteenmäki, L., and Tuorila, H. Predicting the intent to purchase unfamiliar and familiar cheeses: The effects of attitudes, expected liking and food neophobia. Appetite 32:113, 1999.
2. Bredie, W. L., Mottram, D. S., Hassell, G. M., and Guy, R. C. E. Sensory characterisation of the aromas generated in extruded maize and wheat flour. J. Cereal Sci. 28:97, 1998.
3. Ceumern, S., and Hartfield, W. Die Aktivität von Lipoxigenasen in Getreide sowie Möglichkeiten der Entzymhemmung. Fette 86:204, 1984.
4. Dalby, A., and Tsai, C. Y. Lysine and tryptophan increases during germination of cereal grains. Cereal Chem. 53:222, 1976.
5. Dimberg, L. H., Molteberg, E. L., Solheim, R., and Frølich, W. Variation in oat groats due to variety, storage and heat treatment. I: Phenolic compounds. J. Cereal Sci. 24:263, 1996.
6. Ekstrand, B., Gangby, I., Aakesson, G., Stoellman, U., Lignert, H., and Dahl, S. Lipase activity and development of rancidity in oats and oat products related to heat treatment during processing. J. Cereal Sci. 17:247, 1993.
7. Fayle, S. E., and Gerrard, J. A. The Maillard Reaction. The Royal Society of Chemistry, Cambridge, U. K., 2002.
8. Hansen, Å. Flavour compounds in rye sourdough and rye bread. Pages 160-168 in: International Rye Symposium: Technology and Products. (VTT Symp. 161.) K. Poutanen and K. Autio, Eds. VTT, Helsinki, Finland, 1995.
9. Heiniö, R.-L. Influence of Processing on the Flavour Formation of Oat and Rye. (VTT Publ. 494.) VTT Biotechnology, Espoo, Finland, 2003.
10. Heiniö, R.-L., Oksman-Caldentey, K.-M., Latva-Kala, K., Lehtinen, P., and Poutanen, K. Effect of drying treatment conditions on sensory profile of germinated oat. Cereal Chem. 78:707, 2001.
11. Heiniö, R.-L., Lehtinen, P., Oksman-Caldentey, K.-M., and Poutanen, K. Differences between sensory profiles and development of rancidity during long-term storage of native and processed oat. Cereal Chem. 79:367, 2002.
12. Heiniö, R.-L., Liukkonen, K.-H., Myllymäki, O., Pihlava, J.-M., Adlercreutz, H., et al. Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain. J. Cereal Sci. 47:566, 2008.
13. Heydanek, M. G., and McGorrin, R. J. Gas chromatography-mass spectroscopy investigations on the flavor chemistry of oat groats. J. Agric. Food Chem. 29:950, 1981.
14. Heydanek, M. G., Jr., and McGorrin, R. J. Oat flavor chemistry: Principles and prospects. Pages 335-369 in: Oats: Chemistry and Technology, 1st ed. F. H. Webster, Ed. Am. Assoc. Cereal Chem., St. Paul, MN, U. S. A., 1986.
15. Hrdlicka, J., and Janicek, G. Carbonyl compounds in toasted oat flakes. Nature (London) 201:1223, 1964.
16. Hrdlicka, J., and Janicek, G. Volatile amines as components of toasted oat flakes. Nature (London) 204:1201, 1964.
17. Kälviäinen, N., Salovaara, H., and Tuorila, H. Sensory attributes and preference mapping of muesli oat flakes. J. Food Sci. 67:455, 2002.
18. Kälviäinen, N., Roininen, K., and Tuorila, H. The relative importance of texture, taste, and aroma on a yogurt-type snack food preference in the young and the elderly. Food Qual. Pref. 14:177, 2003.
19. Lapveteläinen, A., and Rannikko, H. Quantitative sensory profiling of cooked oatmeal. Lebensm.-Wiss. Technol. 33:374, 2000.
20. Lapveteläinen, A., Alho-Lehto, P., Sinn, L., Laukkanen, T., Lindman, T., et al. Relationships of selected physical, chemical, and sensory parameters in oat grain, rolled oats, and cooked oatmeal-A three-year study with eight cultivars. Cereal Chem. 78:322, 2001.
21. Larsen, H. Oat cereal stability. Pages 521-529 in: Worldpack 2002-Improving the Quality of Life Through Packaging Innovation. (Proc. 13th IAPRI conference on packaging.) CRC Press, Boca Raton, FL, U. S. A., 2002.
22. Lásztity, R. Oat grain-A wonderful reservoir of natural nutrients and biologically active substances. Food Rev. Int. 14:99, 1998.
23. Lawless, H. T., and Haymann, H. Sensory Evaluation of Food-Principles and Practices. Chapman and Hall/Aspen Publishers, Gaithersburg, MD, U. S. A., 1999.
24. Lyly, M. Added β-Glucan as a Source of Fibre for Consumers. (VTT Publ. 594.) VTT, Espoo, Finland, 2006.
25. Lyly, M., Roininen, K., Honkapää, K., Poutanen, K., and Lähteenmäki, L. Factors influencing consumers' willingness to use beverages and ready-to-eat frozen soups containing oat beta-glucan in Finland, France and Sweden. Food Qual. Pref. 18:242, 2007.
26. Maga, J. A. Bread flavour. Crit. Rev. Food Technol. 5:55, 1974.
27. Mårtensson, O., Andersson, C., Andersson, K., Öste, R., and Holst, O. Formulation of an oat-based fermented product and its comparison with yoghurt. J. Sci. Food Agric. 81:1314, 2001.
28. Martins, Y., and Pliner, P. The development of the food motivation scale. Appetite 30:94, 1998.
29. Molteberg, E. L., Magnus, E. M., Bjørge, J. M., and Nilsson, A. Sensory and chemical studies of lipid oxidation in raw and heattreated oat flours. Cereal Chem. 73:579, 1996.
30. Molteberg, E. L., Solheim, R., Dimberg, L. H., and Frølich, W. Variation in oat groats due to variety, storage and heat treatment. II: Sensory quality. J. Cereal Sci. 24:273, 1996.
31. Parker, J. K., Hassell, G. M. E., Mottram, D. S., and Guy, R. C. E. Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours. J. Agric. Food Chem. 48:3497, 2000.
32. Peterson, D. M. Malting oats: Effects on chemical composition of hulled and hull-less genotypes. Cereal Chem. 75:230, 1998.
33. Peterson, D. M. Lipase activity and lipid metabolism during oat malting. Cereal Chem. 76:159, 1999.
34. Peterson, D. M. Oat antioxidants. J. Cereal Sci. 33:115, 2001.
35. Pfannhauser, W. Volatiles formed during extrusion cooking of cereals. Flavour Frag. J. 8:109, 1993.
36. Przybylski, R., and Kaminski, E. Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH. Nahrung 27:487, 1983.
37. Salmenkallio-Marttila, M., Roininen, K., Lindgren, J. T., Rousu, J. Autio, K., and Lähteenmäki, L. Applying machine learning methods in studying relationships between mouthfeel and microstructure of oat bread. J. Texture Stud. 35:225, 2004.
38. Schuh, C., and Schieberle, P. Characterization of (E, E, Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes. J. Agric. Food Chem. 53:8699, 2005.
39. Sides, A., Robards, K., Helliwell, S., and An, M. Changes in the volatile profile of oats induced by processing. J. Agric. Food Chem. 49:2125, 2001.
40. Sjövall, O., Lapveteläinen, A., Johansson, A., and Kallio, H. Analysis of volatiles formed during oxidation of extruded oats. J. Agric. Food Chem. 45:4452, 1997.
41. South, J. B., Townsley, C., Atkin, D., Alvey, M., Laverick, R. M., et al. Sourcing added value food ingredients from home-grown oats. HGCA project rep. 194. Home Grown Cereals Assoc., London, U. K., 1999.
42. Steptoe, A., Pollard, T. M., and Wardle, J. Development of a measure of the motives underlying the selection of food: The food choice questionnaire. Appetite 25:267, 1995.
43. Taylor, D. G., Humphrey, P. M., Boxall, J., and Smith, P. J. Brewing of English-style ales with malted cereals, other than barley. Tech. Q. Master Brew. Assoc. Am. 35:20, 1998.
44. Tuorila, H., and Cardello, A. V. Consumer responses to an off-flavor in juice in the presence of specific health claims. Food Qual. Pref. 13:561, 2002.
45. Urala, N. Functional Foods in Finland. Consumers' Views, Attitudes and Willingness to Use. (VTT Publ. 581.) VTT, Espoo, Finland, 2005.
46. Urala, N., and Lähteenmäki, L. Reasons behind consumers' functional food choices. Nutr. Food Sci. 33:148, 2003.
47. Weidner, S., Amarowicz, R., Karamác, M., and Dabrowski, G. Phenolic acids in caryopses of two cultivars of wheat, rye and triticale that display different resistance to preharvest sprouting. Eur. Food Res. Technol. 210:109, 1999.
48. Welch, R. W. Oats in human nutrition and health. Pages 432-479 in: The Oat Crop-Production and Utilisation. R. W. Welch, Ed. Chapman & Hall, London, 1995.
49. Zhou, M., Robards, K., Glennie-Holmes, M., and Helliwell, S. Analysis of volatile compounds and their contribution to flavour in cereals. J. Agric. Food Chem. 47:3941, 1999.
50. Zhou, M., Robards, K., Glennie-Holmes, M., and Helliwell, S. Contribution of volatiles to the flavour of oatmeal. J. Sci. Food Agric. 80:247, 2000.